Savory Dried Squash and Doenjang Stew: Grandma’s Countryside Flavor
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Introducing a hearty, countryside-style Doenjang Jjigae (Korean soybean paste stew), made with traditional homemade Doenjang, sun-dried squash, fragrant dried shiitake mushrooms, and plenty of fresh vegetables. The rich, slightly pungent aroma of the aged Doenjang blends beautifully, recreating the deep, intense flavor of a traditional stew you’d savor in the countryside. Get ready for a bowl of rice that will disappear in no time!
Stew Ingredients
- Dried Korean squash (Hobakgoji) 1 cup (generous)
- Dried shiitake mushrooms 1/3 cup
- Radish a little (about 5cm piece)
- Zucchini 1/4
- Onion 1/3
- Minced garlic 1 Tbsp
- Chopped green onion 1 Tbsp
- Homemade Doenjang (soybean paste) 2 Tbsp (or your favorite Doenjang)
- Tofu 1/2 block
- Natural broth pack (anchovy, kelp, etc.) 1 pack
Cooking Instructions
Step 1
First, add a generous amount of dried Korean squash (Hobakgoji) to the pot. You can also add the dried shiitake mushrooms at this stage. There’s no need to pre-soak the shiitake mushrooms; they will naturally soften during cooking, retaining a pleasant chewiness. Add the minced garlic now as well. The garlic aroma will blend well with the Doenjang, adding a deep flavor.
Step 2
To enhance the stew with a refreshing and clean taste, add a piece of radish, cut into a suitable size. The radish’s natural sweetness will further elevate the flavor profile of the Doenjang Jjigae.
Step 3
Place the natural broth pack (containing dried kelp, anchovies, etc.) into the pot. Pour in enough water and bring it to a boil over high heat. This process will naturally create a deep, savory broth infused with the flavors of the dried shiitake mushrooms, broth pack, dried squash, and radish.
Step 4
Once the broth starts boiling, add the homemade Doenjang and stir well until it’s fully dissolved, ensuring there are no lumps. After adding the Doenjang, continue to boil vigorously over high heat with the lid open. Boiling with the lid off allows any unpleasant fermented odors to evaporate, enhancing the rich, savory aroma of the Doenjang.
Step 5
As the stew begins to bubble vigorously, add the chopped green onions. The fragrant aroma of the green onions will further enrich the taste of the Doenjang Jjigae.
Step 6
While the stew is simmering, skim off any foam that rises to the surface. This will make the broth clearer and deepen its flavor. Once the ingredients have cooked and the broth has developed flavor, remove the natural broth pack. Leaving it in for too long can make the broth cloudy.
Step 7
Now it’s time to add the fresh vegetables. Start by adding the thinly sliced zucchini. Although dried squash is already included, adding fresh zucchini provides a delightful crunch and sweetness with every bite, offering a different textural contrast to the softened dried squash.
Step 8
Add the onion to the stew; it will impart a subtle sweetness and refreshing taste. Bring the stew back to a rolling boil after adding the ingredients. Once it boils again, finally add the cubed tofu and simmer briefly. Be careful not to break the tofu apart.
Step 9
Transfer the steaming Doenjang Jjigae into a ttukbaegi (earthenware pot). Reheat it slightly just before serving, and you’ll see the stew bubbling enticingly in the ttukbaegi. Its warm, bubbling presence at the table will surely whet your appetite.
Step 10
And there you have it – a delicious and savory Dried Squash Doenjang Jjigae made with traditional homemade Doenjang! The deep, slightly funky aroma and the intense umami flavor perfectly capture the comforting taste of the countryside. Enjoy a satisfying meal with a bowl of warm rice!
